• 125g biscuits (crushed)
• 60g melted margarine
• 200 ml sour cream
• 350g cottage cheese (unsolted)
• 150ml evaporated milk(or cooking cream)
• 300g strawberries
• 1/2 cup sugar
• 1 teaspoon vanilla essence
• 1 tablespoon gelatine
• 2-3 tablespoons water
• 1 tablespoon icing sugar

Mix biscuit crumbs with margarine. Press the mixture in the base of a baking pan and refrigerate for approximately 2 hours. Beat cheese and sugar together. When they form a smooth texture, gradually beat evaporated milk (cooking cream) and sour cream in. Add vanilla. Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture. Pour mixture into a pan and cover the base crust.Put strawberries on top of the cake. Refrigerate until set (approximately 4 hours).
Before serving, dust the cheesecake with icing sugar.

100g = 3.5 ounces (60g = 1.9 ounces) / 100ml = 0.4 cup (250 ml = 1 cup)